In the Caribbean, no part of the fish is wasted. This is especially true with Grouper Heads. When prepared properly, the meat of the grouper head produces a tender, flavorful meat. The cheeks contain meat that’s especially tender and flavorful, with some even comparing the taste to lobster. Grouper heads can be steamed, baked or braised slowly for tender, flavorful meat. The more popular ways to prepare grouper heads are in stews, soups, chowders and curries.